Adapted from CooksAid.com
|Serving Size||½ of recipe|
|Total Fat||5 g|
|Saturated Fat||1.5 g|
|Total Carbohydrate||11 g|
|Dietary Fiber||0.5 g|
Servings and Times TOP
|Marinating Time||1-2 hours|
Ingredients and Preparation TOP
|Low-fat buttermilk||½ cup|
Chicken drumsticks, skin removed
|All-purpose flour||¼ cup|
|Freshly ground pepper||¼ teaspoon|
|Dry mustard powder||½ teaspoon|
|Onion powder||½ teaspoon|
Use kitchen scissors to easily remove the skin from the chicken.
- Place buttermilk and chicken in a resealable plastic bag. Toss to combine and place in the refrigerator to marinate for 1-2 hours.
- Preheat oven to 450˚F.
- Combine flour, salt, pepper, dry mustard powder, onion powder, and paprika in another resealable plastic bag; transfer chicken to this bag, discarding excess marinade, and toss to coat with the flour mixture.
- Place chicken on a baking sheet lined with parchment paper or treated with cooking spray. Bake for 35 minutes, or until cooked through, turning half way through.
3.5 lean meats; 1 starch